Butter Lettuce Salad With Balsamic Vinaigrette

Directions

1. Cut bread into 3/4-inch cubes. In a 10- by 15-inch baking pan, mix bread with 3 Tbsp. oil, half of the garlic, and cheese.
2. Bake in a 375 degree oven till bread is golden brown, stirring occasionally, about 20 min. Let cold.
3. Cut bacon into 1/4-inch-wide strips. Stir bacon often in a 10- to 12-inch frying pan over medium heat till crisp, 6 to 8 min. Lift out bacon with a slotted spoon and drain on paper towels.
4. In a food processor or possibly blender, whirl remaining garlic, balsamic vinegar, wine vinegar, and mustard, and with motor running, pour in remaining 1/2 c. oil.
5. Tear lettuce into bite-size pcs and place in a wide serving bowl.
6. Add in croutons, bacon, and garlic dressing. Mix to coat greens. Add in salt and pepper to taste.
7. This recipe yields 8 servings.
8. Comments: Up to 1 day ahead, make croutons, cold, wrap airtight, and hold at room temperature. Cook bacon, wrap, and chill. Wrap lettuce pcs in towels, seal in a plastic bag, and chill. Make dressing, cover, and chill.